Print

Slow Cooker Beef Barbacoa

Our Slow Cooker Beef Barbacoa recipe is so good... you'll never want tacos any other way!  Make extra because the leftovers can be used in soups, casseroles, pasta dishes and more.

 

Ingredients

3 lbs. chuck roast*, trimmed and cut into large chunks

8 cloves garlic, minced

2 Tb. chipotle in adobo

4 oz. can chopped green chiles

1 onion, minced

2 limes, juiced and zested

2 Tb. apple cider vinegar

1 Tb. each: oregano, cumin, and salt

1/2 tsp. ground coriander

12 oz. Mexican beer

Serve with: Tortillas, hot sauce, diced onions, and cilantro

Instructions

Notes

*You can also use a top round or rump roast

Recipe by Forks and Folly at http://forksandfolly.com/2018/01/slow-cooker-beef-barbacoa/